Tortilla Pizza Rolls (Printable)

Spiraled tortillas filled with melted mozzarella, zesty sauce, and pepperoni for a crunchy, cheesy appetizer.

# What You Need:

→ Tortillas & Base

01 - 4 large flour tortillas
02 - Cooking spray or olive oil for brushing

→ Sauce & Cheese

03 - 1 cup pizza sauce
04 - 2 cups shredded mozzarella cheese

→ Toppings

05 - 1 cup diced pepperoni
06 - 0.5 cup sliced black olives
07 - 0.5 cup diced bell peppers

→ Seasonings

08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon Italian seasoning
10 - 0.25 teaspoon red pepper flakes

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Lay one tortilla flat on a clean surface. Spread 0.25 cup pizza sauce evenly over the tortilla, leaving a small border around the edges.
03 - Sprinkle 0.5 cup mozzarella cheese over the sauce. Top with 0.25 cup diced pepperoni, 1 tablespoon diced bell peppers, and 1 tablespoon black olives.
04 - Sprinkle a pinch of garlic powder, Italian seasoning, and red pepper flakes over the toppings.
05 - Carefully roll the tortilla tightly from one end to the other to form a pinwheel shape, ensuring the filling stays inside.
06 - Repeat the sauce application, topping, seasoning, and rolling process for the remaining three tortillas.
07 - Place the rolled tortillas seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil or cooking spray for a golden finish.
08 - Bake in the preheated oven for 15 to 20 minutes, until the tortilla rolls are golden brown and the cheese is melted and bubbly.
09 - Remove from the oven and let cool for a few minutes. Slice each roll into bite-sized pieces.
10 - Serve warm with extra pizza sauce for dipping.

# Expert Advice:

01 -
  • These rolls bake up crispy on the outside while staying impossibly gooey inside, giving you that perfect cheese pull every single time.
  • You can prep a whole batch in the time it takes to order delivery, and kids actually help without making a huge mess.
  • They reheat beautifully, so leftovers never feel like a compromise.
02 -
  • If you roll the tortillas while they are cold from the fridge, they will crack, so let them sit at room temperature for a few minutes first.
  • Seam-side down placement is non-negotiable, or they will unroll and spill their insides all over the pan.
  • Overloading with toppings makes rolling impossible and creates a mess, so measure your portions and resist the urge to pile on extra cheese.
03 -
  • Use a pizza cutter to slice the rolls cleanly without squishing the filling out the sides.
  • If you want extra crispy edges, brush the tortillas with melted butter mixed with a pinch of garlic powder before baking.
  • Let the rolls rest for at least three minutes after baking so the cheese firms up just enough to prevent a molten lava situation when you bite in.
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